METHOD:

For Terrine:
Blanch the carrots, asparagus, kidney beans, and baby corn. In a medium-sized pan, sauté the squash with rice oil. In a separate pan, sauté yams quickly over high heat just until surfaces crisp. In a separate pan, sauté mushrooms with hazelnut oil.

In a bowl, combine kombu, salt, and beer yeast. Add the red pepper, yellow pepper, and daikon, and toss to combine; marinate overnight. In a large bowl, combine the vinegar, salt, and sugar. Add in the cabbage and marinate overnight.

For Gelée:
In a sauce pan, heat tomato juice and add gelatin.

To Assemble and Serve:
Place the red cabbage in the bottom of a small terrine mold. Assemble the carrots, asparagus, kidney beans, corn, squash, zucchini, yams, mushrooms, peppers, cucumber, tomatoes, and radish in the terrine mold, alternating colors to create contrast. Pour as little of the Gelée over the terrine as possible (just so it bonds each layer of the vegetables together). Wrap with red cabbage leaves and press into terrine mold. Refrigerate until ready for service.

To serve, slice into 1.2-centimeter slices. Serve each slice with a black bean and season with crystal salt; eat in one bite to enjoy all the flavors.